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2. At St. Luke's-Roosevelt, the only constant is change. King P Food Manage; 1994 Feb; 29(2):54. PubMed ID: 10131670 [No Abstract] [Full Text] [Related]
3. Food service systems of 79 hospitals studied. Franzese R Hospitals; 1981 Feb; 55(3):64-6. PubMed ID: 7450697 [TBL] [Abstract][Full Text] [Related]
4. Problem: how to eliminate long lines in two eating areas. Solution: build a central fast food system. Efthemis JA Food Manage; 1981 Mar; 16(3):72. PubMed ID: 10250033 [No Abstract] [Full Text] [Related]
6. How well has Walter Reed's "revolutionary" food system worked? Riggs S Restaurants Inst; 1981 Jun; 88(11):73-5. PubMed ID: 10251173 [No Abstract] [Full Text] [Related]
7. Sci-fi food system saves real dollars. Fee T; Wilson E Health Care (Don Mills); 1980 Apr; 22(4):37, 39-40. PubMed ID: 10309172 [No Abstract] [Full Text] [Related]
9. New York University Medical Center cooperative care unit: patient dining room. Gamrecki J Food Manage; 1984 Mar; 19(3):140-3. PubMed ID: 10265085 [No Abstract] [Full Text] [Related]
10. Minor changes, major improvement. Patients at one L.A. hospital are satisfied with small but significant food production changes. King P Food Manage; 1991 Sep; 26(9):80, 85. PubMed ID: 10114425 [No Abstract] [Full Text] [Related]
11. The problem and perils of urban hospital revival. Schuster K Food Manage; 1986 Jun; 21(6):76-81, 114, 118 passim. PubMed ID: 10277070 [No Abstract] [Full Text] [Related]
12. Improving food services: tips from a master chef on keeping patients satisfied. Bloch JW Cost Containment; 1982 Dec; 4(23):3-5. PubMed ID: 10257338 [No Abstract] [Full Text] [Related]
13. Why Bill Vomvoris won't take 'no' for an answer. Coan P Food Manage; 1981 Nov; 16(11):43-5, 68, 70 passim. PubMed ID: 10253026 [No Abstract] [Full Text] [Related]
14. What price will Jacques Bloch pay for quality?. Interview by Donna Boss. Bloch J Food Manage; 1979 Jul; 14(7):52-6, 72, 76 passim. PubMed ID: 10242578 [No Abstract] [Full Text] [Related]
15. Problem: how to initiate gourmet patient meals. Solution: offer meal gift certificates. Food Manage; 1979 Feb; 14(2):77. PubMed ID: 10240053 [No Abstract] [Full Text] [Related]
16. Problem: how to reduce stress & increase productivity. Jacobs B Food Manage; 1980 Oct; 15(10):90. PubMed ID: 10248506 [No Abstract] [Full Text] [Related]
17. Some safety tips for microwave oven users. Hospitals; 1971 Apr; 45(8):104-6. PubMed ID: 5549572 [No Abstract] [Full Text] [Related]
18. Microwave cooking--way of the future? Henley MM Hosp Adm Can; 1975 Feb; 17(2):42, 44. PubMed ID: 10241186 [No Abstract] [Full Text] [Related]
19. Quantum leap: robots run the show in Beth Israel's new laboratory. Health Facil Manage; 1997 Apr; 10(4):16-7. PubMed ID: 10166127 [No Abstract] [Full Text] [Related]
20. Problem: how to involve foodservice in family healthcare. Solution: celebrate births with a gourmet meal. Rech R Food Manage; 1980 Sep; 15(9):68. PubMed ID: 10247916 [No Abstract] [Full Text] [Related] [Next] [New Search]